Skillet Chicken Thighs with Sweet Potato and Asparagus

By rbotzl01

Soft sweet potatoes, al dente asparagus, and tender chicken.
Nutrition Per Serving

510 calories
23 g fat
5 g saturated
50 g carbs
13 g sugar
11 g fiber
29 g protein

October 12, 2017|

By
Christine Byrne

Ingredients

• 1 1 4 small chicken thigh (bone-in, skin-on, about 4 oz)
• Salt
• Pepper
• 1/4 1/4 1/4 teaspoon paprika
• 1 1teaspoon 1teaspoon canola oil
• 1 1 1/4-inch large sweet potato, cut into 1/4-inch slices
• 15 15 2-inch stalks asparagus, woody stems removed, cut into 2-inch pieces

Details

Servings 1
Adapted from self.com

Preparation

Step 1

1 Heat oven to 400°.

2 Season chicken liberally with salt, pepper, and paprika.

3 Heat canola oil in a large, oven-safe skillet over medium heat. Add chicken, skin side down, and cook until skin crisps slightly and some fat is rendered, about 3 minutes. Add sweet potato and spread slices around the pan, making sure chicken is still skin side down.

4 Transfer to oven and bake 15 minutes.

5 Add asparagus and flip chicken, then roast 10 minutes more, until sweet potatoes and asparagus are soft and chicken is cooked through with no pink in the middle.

6 Let sit 5 minutes before serving.